高场强超声对蛋清液起泡特性的影响  

Effects of High Intensity Ultrasound on Foaming Characteristics of Egg White Liquid

作　　者：邹婕 王琪[1] 马美湖[1] 黄茜[1] 盛龙[1] Zou Jie;Wang Qi;Ma Meihu;Hua Xi;Sheng Long(National Research and Development Center for Egg Processing,College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070)

机构地区：[1]华中农业大学食品科学技术学院国家蛋品加工技术研究中心,武汉430070

出　　处：《中国食品学报》2022年第1期163-171,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31701622);湖北省自然科学基金计划项目(2018CFB606);湖北省自然科学基金面上项目(2020CFB583)。

摘　　要：为改善蛋清液的起泡性,采用不同超声功率(120,240 W)和超声时间(1,5,10,20,30 min)的高场强超声(20 kHz)对蛋清蛋白进行改性。结果表明,在功率120 W下超声处理20 min,蛋清蛋白的起泡性最佳(266.7%),是未处理蛋清的6.9倍。超声处理显著降低了蛋清液的表观黏度、表面张力和粒径大小(P <0.05),使蛋白质分子更易吸附到气-液界面进行展开和重排。Zeta电位测定结果表明,相比未处理蛋清,在功率120 W下超声20 min,蛋白质表面的负电荷明显减少(由-14.47 mV减至-8.16 mV,P <0.05)。流变结果显示:蛋清蛋白在界面处的蛋白膜一直以弹性为主导,表现出黏弹性固体性质。超声处理没有改变其流体状态,始终呈假塑性流体状态。The foaming property of egg white protein is widely used in bakery food.In order to improve the foaming property of egg white liquid,high field intensity ultrasound(20 kHz) with different ultrasonic power(120,240 W) and ultrasonic time(1,5,10,20,30 min) was set to modify the egg white protein.It was found that the foaming ability of egg white was the best(266.7%) when treated with 120 W ultrasound for 20 min,which was 6.9 times of that of untreated egg white.Ultrasonic treatment significantly reduced the viscosity,surface tension and particle size of the egg white(P < 0.05),which made the protein molecules more easily adsorbed to the gas-liquid interface for unfolding and rearrangement.The results of zeta potential indicated that the negative charge on the protein surface was significantly decreased at 120 W for 20 min compared with untreated egg white(reduced from-14.47 to-8.16 m V,P < 0.05).The rheology results showed that the protein membrane of egg white at the interface was always dominated by elasticity,showing the properties of viscoelastic solid,and the ultrasonic treatment didn’t change its fluid state,showing a pseudoplastic fluid state all the time.

关 键 词：超声处理 蛋清蛋白 起泡性 机理 流变特性 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]